Chlorine risotto

I like risotto. It’s a good way to use up vegetables and it’s tasty. I do have to stand there stirring all evening, but as our kitchen, dining room and bedroom are all the same room and it’s cold and wet outside, this is not currently a hardship.

Today’s risotto featured the following:

  • the green bits of a leek and some of the whiter bits (did you know you can plant the rooty bit of a leek and have it grow? I didn’t either until I tried it)
  • one red capsicum
  • one yellow bullhorn pepper
  • some sundried tomatoes
  • about two cups of leftover onion ‘n’ garlic soup masquerading as pumpkin(*)
  • various stock
  • some chopped up calabrese salami for protein
  • and the last of my cooking wine.

I cooked it as usual, more or less (I don’t usually use leftover soup so I had to improvise a bit) and it risotto’d up nicely – the vegetables went all nice and soft and the rice went all creamy and starchy, and it turned out particularly well.

Except… every time I bit into a piece of salami, my nose exploded as if I was back at the Warringah Aquatic Centre the day I didn’t have my post-swim shower quickly enough and came out in a rash.(**) We both ended up very politely and tastefully picking out the salami and not eating it, which will be a nice bonus for the chickens, assuming they don’t mind chlorine.

I have no idea what might have caused it. I had a look at the ingredients list and the most exotic thing on it was sodium ascorbate. Maybe leeks react oddly with salami? Perhaps there was a critical garlic mass? Maybe “intended to be served uncooked” means “for god’s sake don’t put any heat to it”? I don’t know. But the rest of the salami has been set aside for scientific enquiry.

(*) I put too much french onion soup base and roasted garlic in the soup when I made it for lunch yesterday. Note to self: butternut pumpkin soup requires two ingredients aside from water, and the other one is salt.

(**) This was over 25 years ago and I’m sure they have changed their ways since then.